For the Ice Cream

• Place the milk in a medium saucepan. Heat over medium-low, stirring occasionally, until milk just begins to simmer.
• While the milk is heating, whisk together the brown sugar and egg yolks in a medium bowl.
• Gradually pour the heated milk into the egg yolk mixture; whisking vigorously the entire time.
• Transfer this custard back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes)
• Remove custard from heat and add the heavy cream and vanilla extract; stir until well combined.
• Pour/gently press the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
• Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
• Meanwhile, make the buttered pecans. Using a small skillet, add the chopped pecans, butter, salt and sugar. Cook over medium heat for 5-6 minutes, stirring occasionally, or until sugar has completely melted and coated pecans. Transfer pecans to a piece of aluminum foil; let cool. Once cool, break pecans into bite-sized pieces; set aside.
• Once ice cream is almost done, stir in Buttered Pecans.